These are seriously so indulgent and SO GOOD. In my opinion, a good brownie is not too cakey but more fudge-like and that's exactly what these are. Think about a combination of brownie, fudge, and flourless chocolate cake.
1 & 1/2 Sticks Unsalted Butter
1 & 1/2 cup Bittersweet Chocolate Baking Chips (60% cocoa)
1 cup Sugar
2 tsp Vanilla Extract
1 tsp Ground Cinnamon
2 tbsp strongly brewed coffee OR 1 tbsp instant espresso powder mixed with 2 tbsp hot water
3 Eggs (room temperature)
1/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 tsp salt
3/4 tsp baking powder
3/4 tsp flakey sea salt
First, preheat your oven to 350. Then grab a medium/large microwave safe bowl. Cut up the butter and add it to the bowl with 1 cup of your bittersweet chocolate baking chips.
Melt in the microwave by doing 30 second intervals. Mix well, for about 30 seconds, in between each time in the microwave. Be careful not to do too much time in the microwave otherwise the chocolate can burn and seize up and you'll need to start over again. In my microwave, this takes me 3 rounds of 30 seconds in the microwave with a good mix in between each round.
Once everything is melted and smooth you're going to add the sugar, coffee, and vanilla.
Grab a small bowl and crack your 3 eggs in to it and whisk them vigorously for about 45 seconds-1 minute. You want them to be a little frothy. *to quickly bring your eggs up to room temperature you can use some warm water and place your eggs in the water (while they're still in the shell) for about a minute or too. Just don't use boiling water because you run the risk of starting to cook your eggs.
Once your eggs are frothy, add them into your chocolate mixture, and mix until fully incorporated.
Next, add in your dry ingredients. Add the flour, cocoa powder, baking powder, salt and cinnamon. Gently fold your batter just until its all mixed and you can't see any of the dry ingredients anymore. It's ok for there to be some lumps.
Now you're going to add the last 1/2 cup of chocolate chips to the batter and fold them in. I like to use the bittersweet chocolate chips but you can definitely substitute them for whatever you have or what you like. Have fun with it! *ideas: semisweet, milk chocolate, peanut butter chips, butterscotch chips, the possibilities are endless!
Now, get a square baking dish and line it with parchment paper. I use a standard square baking pan 9x9"
Once your batter is in your baking dish, smooth it all out and make sure its even. Add your flakey sea salt on the top and then bake them for about 28-30 minutes.
You'll know they're done when the edges look like they're fully cooked and the brownies will be just set. They might be a little jiggly or feel soft in the center but don't worry, they will firm up when they cool. This is how you achieve the fudgey indulgent brownie. We don't want them to be over baked because that takes away all of the moist ooey-gooeyness that we want!
Once they're done, let them cool for at least 30 minutes before cutting into them. But if you can't wait that long I totally understand, just keep in mind that they will look very fudgey and extra ooey-gooey right out of the oven.